Oven Chicken Recipe
Baked breaded Milanese chicken cutlet, topped with grated cheese.
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Ingredients
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Chicken and Coating
Finish and Serving
Method
Chicken and Coating
Prep and Butterfly
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it. Trim any fat from the chicken breasts. If breasts are thick (over 1 inch), butterfly them or cut horizontally to make 4 even cutlets about 1/2 inch thick. Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even ~1/2-inch thickness.
Season
Season both sides of each cutlet with the salt, black pepper, and garlic powder, using roughly half the seasoning on one side and the rest on the other so each cutlet is evenly flavored.
Set up Breading Station
Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and milk until blended. In a third shallow dish combine the breadcrumbs, grated Parmesan, and dried parsley; stir to distribute evenly.
Bread the Cutlets
Working one at a time, dredge a cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl. Press firmly into the breadcrumb mixture so the cutlet is well coated on both sides. Set the breaded cutlets on the prepared baking sheet, leaving space between them.
Bake and Finish
Bake
Place the baking sheet in the preheated oven on the center rack. Bake for 12–16 minutes, until the coating is golden and a thermometer inserted into the thickest part reads 165°F (74°C). If you prefer a deeper golden color, broil for 1–2 minutes at the end—watch closely to prevent burning.
Top with Cheese
Remove the cutlets from the oven. While still hot, evenly sprinkle the 1/2 cup grated Pecorino or additional Parmesan over the tops so it slightly melts from the residual heat. If you want the cheese more melted and lightly browned, return to the oven under the broiler for 30–60 seconds and watch carefully.
Rest and Serve
Let the cutlets rest 3 minutes. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the chicken.